Chicken with molasses-cider pan sauce and sautéed apples

This is so good you’ll want to lick your plate…

Do you ever find yourself mid-week craving a really good meal but feeling crammed for time? Do you sometimes wish you could change up your plain old chicken once in a while? (Do you wish your kids could walk to soccer practice?)

This is your spectacular Tuesday night meal that’s ready in a flash. It won’t slow down your life but it will allow you the pleasure of a fine meal once all of the rushing is done (or before the rush begins, depending on the evening’s activities).

Simply warm left-over cooked chicken or turkey, grab a grocery store roasted chicken, or bake chicken pieces while you’re preparing this sauce; whatever suits your schedule.

Chicken with molasses-cider pan sauce and sautéed apples

Serves 4

  • Cooked chicken pieces for four
  • ½ cup cider
  • ½ cup Grandma Fancy Molasses
  • 1 tsp dried thyme or 3-5 sprigs of fresh thyme (could use sage instead)
  • 2 tsp cider vinegar
  • 2 tsp Dijon mustard
  • 3 tart apples, peeled, cored and sliced into 8-10 wedges each

Instructions:

  1. In a good-sized sauté pan over medium heat, whisk together cider and molasses.
  2. Whisk in the vinegar and mustard.
  3. Add the thyme (or sage).
  4. Add the sliced apples in a single layer and let cook as the syrup thickens.
  5. Flip the apples and continue cooking until they’re tender.
  6. When the apples are ready, plate the chicken and spoon over the sauce and apples.

Serve with a hearty green salad (kale salad is my fall favourite) and rice. To dress it up a bit more serve it with apple cranberry sauce.
Speedy tip: Freeze cider in ice cube trays so you have it on hand all fall. Use 3-4 ice cubes in this recipe.

Prefer to serve this with pork? Here’s my original recipe made with pork chops.

This is such an adaptable sauce. Any suggestions for other ways to serve it?

Pork chops with sauteed apples and molasses cider glaze

Pork chops with sauteed apples and molasses cider glaze

We’re thick into apple season and every weekend I have a new bushel on my counter to use up. I love them for snacking, apple sauce and baking but once and a while I remember that apples are lovely in main dish meals too.

This recipe is loosely based on a recipe I came across up at our camp last weekend. I had bought a couple of pork chops at our local farmers market and was quizzing Farmer Bunnett on the best ways to cook them. “I’m a farmer not a chef!” is what he finally told me. Fair enough. So I went back to the camp and fiddled with this recipe (using the apples and cider that we also bought at the market.)

Pork chops with sauteed apples and molasses cider glaze

  • 4 pork chops (or pork tenderloin slices)
  • Salt & pepper to taste
  • 1-2 Tbsp olive oil (can use half butter)
  • ½ cup cider
  • ½ cup Grandma Fancy Molasses
  • 1 tsp dried thyme or 3-5 sprigs of fresh thyme
  • 2 tsp cider vinegar
  • 2 tsp Dijon mustard
  • 3 tart apples, peeled, cored and sliced into 8-10 wedges each

Pat chops dry, season with salt and pepper.

In a good-sized sauté pan over medium, heat oil until it shimmers then add the pork chops.

Cook 2-3 minutes each side until cooked through. (Take care not to overcook.)

Remove chops to a plate and cover loosely with foil to keep warm.

Add cider and molasses to the same pan, whisking to incorporate the pan juices and scrape up all of the tasty bits.

Whisk in the vinegar and mustard. Add the thyme.

Add the sliced apples in a single layer and let cook as the syrup thickens.

Flip the apples and continue cooking until they’re tender.

When the apples are ready plate the pork chops and spoon over the sauce and apples.

Pork chops with sauteed apples and molasses cider glaze

On a recent farm visit my kids were fascinated with the pigs. They’re social and curious – kind of like my kids.

 

Molasses-glazed trout a speedy supper for busy families

molasses-glazed trout with orange and thyme

How to eat well on the run

Busy families don’t always take time (have time?) to sit down and enjoy a great meal before running off in all directions.

Such is life, but you don’t always have to sacrifice supper to the soccer gods. With a little planning (and may be help from the kids) you can put a great meal on the table in under 30 minutes and still get to practice on time.

This is one of those Tuesday night suppers that is dinner party worthy. The marinade is quick to mix up and few foods cook faster than fish.

It means that we can eat well and still get my daughter to soccer practice on time. No rushed supper and no eating in the car on the way to the field.

Life should be so easy…

Molasses-glazed trout with orange and thyme

  • ¼ cup molasses

  • ¼ teaspoon crushed red pepper flakes

  • Zest from one orange

  • ½ teaspoon dried thyme or 1 ½ teaspoons of fresh thyme, chopped

  • A pinch of sea salt

Enough trout for 4 people.

  1. Combine all ingredients, except trout.
  2. Brush glaze on fillets, coating well, and bake in a 450 F oven for about 5 minutes.
  3. Remove from oven, brush with glaze and return to oven until done to your liking.

Looking for more speedy suppers? Try our Five-spice glazed salmon

 

 

molasses-glazed trout with orange and thyme